Chaibuttermilkspicecake Recipes

BUTTERMILK SPICE CAKE

Steps:

• Cream shortening and brown sugar. I would do 1/4 cup shortening and 1/4 cup butter.
• Add eggs.
• Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice together.
• Add wet and dry ingredients alternately.
• Stir in raisins and walnuts.
• Place batter in lightly greased and floured pan.
• Bake at 350 degrees Fahrenheit for 25 minutes in a 13x9 pan. I think this cake would do better in a smaller, taller cake pan but you would have to bake it longer. Bundt pan takes 45 minutes or thereabouts.

CHAI BUTTERMILK SPICE CAKE

Steps:

• Preheat oven to 350°.
• Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
• Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
• Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
• Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
• Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
• Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack. Sprinkle with powdered sugar.